Analysis of foodborne pathogen contamination in catering foods and meat products in Xinjiang from 2013 to 2024
- 1Analysis and Testing Center， Xinjiang Academy of Agriculture and Reclamation Science， Shihezi, Xinjiang 832000， China
Abstract
ObjectiveTo investigate the contamination status of foodborne pathogens in catering foods and meat products in Xinjiang region， and to identify high risk foods， providing a basis for the prevention and control of foodborne diseases.MethodsA total of 4 104 samples of catering foods and meat products were collected from Xinjiang from 2013 to 2024. Sampling and detection of 12 foodborne pathogens， including Salmonella， Staphylococcus aureus， Listeria monocytogenes， Bacillus cereus， Shigella， Clostridium perfringens， Escherichia coli， Campylobacter， diarrheagenic Escherichia coli， Cronobacter， Klebsiella pneumoniae and Yersinia enterocolitica， were carried out for four major food categories in accordance with the national food safety standard GB 4789 series Food Microbiological Examination and the Manual for National Risk Monitoring of Food Contamination and Hazardous Factors. Test data of pathogen contamination status was taken for statistical analysis.ResultsA total of 277 strains of pathogenic bacteria were detected in all samples from 2013 to 2024， with a detection rate of 6.75%. The detection rate of Salmonella was the highest， followed by L. monocytogenes. The predominant pathogens in ready‑to‑eat catering foods were S. aureus （23/74， 31.08%）， L. monocytogenes （18/74，24.32%） and B. cereus （10/74，13.51%）. The major pathogens detected in non ready‑to‑eat foods were Salmonella （107/203，52.71%）， L. monocytogenes （60/203，29.56%） and S. aureus （10/203，4.93%）. The detection rates in 2020 and 2024 were significantly higher than those in other years.ConclusionThe annual monitoring results identify Salmonella and L. monocytogenes as the predominant foodborne pathogens contaminating catering foods and meat products in Xinjiang. Raw livestock and poultry meat， cold dishes and boxed meals are categorized as high-risk food types. These findings provide important data support for targeted prevention and control of foodborne diseases and safeguarding public health in the region.
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BibTeX
@article{jing2026analysis,
title = {{Analysis of foodborne pathogen contamination in catering foods and meat products in Xinjiang from 2013 to 2024}},
author = {QIAN Jing and LIU Zengqi and DU Dongdong and LIU Wenfei and LUO Ruifeng and LI Hongmin and KANG Lichao},
journal = {Zhongguo shipin weisheng zazhi},
year = {2026},
month = aug,
doi = {10.13590/j.cjfh.2026.08.008},
url = {https://doi.org/10.13590/j.cjfh.2026.08.008},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Analysis of foodborne pathogen contamination in catering foods and meat products in Xinjiang from 2013 to 2024
AU - QIAN Jing
AU - LIU Zengqi
AU - DU Dongdong
AU - LIU Wenfei
AU - LUO Ruifeng
AU - LI Hongmin
AU - KANG Lichao
PY - 2026
DA - 2026/08/01
JO - Zhongguo shipin weisheng zazhi
DO - 10.13590/j.cjfh.2026.08.008
UR - https://doi.org/10.13590/j.cjfh.2026.08.008
AB - ObjectiveTo investigate the contamination status of foodborne pathogens in catering foods and meat products in Xinjiang region， and to identify high risk foods， providing a basis for the prevention and control of foodborne diseases.MethodsA total of 4 104 samples of catering foods and meat products were collected from Xinjiang from 2013 to 2024. Sampling and detection of 12 foodborne pathogens， including Salmonella， Staphylococcus aureus， Listeria monocytogenes， Bacillus cereus， Shigella， Clostridium perfringens， Escherichia coli， Campylobacter， diarrheagenic Escherichia coli， Cronobacter， Klebsiella pneumoniae and Yersinia enterocolitica， were carried out for four major food categories in accordance with the national food safety standard GB 4789 series Food Microbiological Examination and the Manual for National Risk Monitoring of Food Contamination and Hazardous Factors. Test data of pathogen contamination status was taken for statistical analysis.ResultsA total of 277 strains of pathogenic bacteria were detected in all samples from 2013 to 2024， with a detection rate of 6.75%. The detection rate of Salmonella was the highest， followed by L. monocytogenes. The predominant pathogens in ready‑to‑eat catering foods were S. aureus （23/74， 31.08%）， L. monocytogenes （18/74，24.32%） and B. cereus （10/74，13.51%）. The major pathogens detected in non ready‑to‑eat foods were Salmonella （107/203，52.71%）， L. monocytogenes （60/203，29.56%） and S. aureus （10/203，4.93%）. The detection rates in 2020 and 2024 were significantly higher than those in other years.ConclusionThe annual monitoring results identify Salmonella and L. monocytogenes as the predominant foodborne pathogens contaminating catering foods and meat products in Xinjiang. Raw livestock and poultry meat， cold dishes and boxed meals are categorized as high-risk food types. These findings provide important data support for targeted prevention and control of foodborne diseases and safeguarding public health in the region.
SN - 1004-8456
ER -